Manufacture of preserved fruits



The -a, 7 .m. t moisten {51 PAUL BARRIELLE,

innate i artist ore- EfANUEAGTURE 0F FRUITS.

N 0 Drawing.

To all whom it may con-semi,

Be it known that ll, PAUL iAJiRZEL-LE, a citizen of France, residing at Apt, France, have invented new and useful Improvements in the Manufacture of Preserved Fruits, of which the following is a specifica ion.

In processes used at the present time for manufacturing preserved fruits, the latter such as cherries or plums or apricots are first placed in a weak sugar solution and left there until the fruit and the syrup reach the same concentration, whereupon a little water is evaporated in the open, and the whole is left to stand until a new state of equilibrium is reached. Another evaporation or falcon then takes place and so on, until after eight or ten evaporations the desired roduct is obtained.

According to this invention ireserved fruit can be manufactured more quickly, and at the same time the labor r and the expenditure for fuel is reduced to a considerabl extent. Moreover as the manufacture is automatic, it is independent of the skill of the p The chief characteristic of this process is that the proportion of sugar in the fruit is increased by a methodical and continuous diffusion, that is to say that the sugar solution DSSSQS from the fruits containing the highest proportion of sugar, to the fresh fruits wl 'ch are introduced into the manufacture. This operation therefore takes place in a closed cycle, because after having; passed throughthe fresh fruits the sugar solution (the proportion of sugar in which has leen gradually decreasing during its passage) is brought again to its initial degree of concentration before being brought into Contact again with the fruit ready for removal.

A solution of the greatest possible concentiation is therefore brought to the lowest possible concentration without any evaporation talring place between the said two states, unlike other processes.

By separating from the fruits the weal: sugar solutions during their ooi'icentratiou, any risk of caramelization at the moment of evaporation is obviated, and by carrying out the operation in a vacuum, any inversion of the saccharose and of dextrins avoided, which is an important point for Application filed April 19, 1923.

Serial No. 633,281..

preventing the fruit from subsequently sticking together and forming a shapeless mass.

The apparatus that can be utilized for carrying; out the process are similar to the diffusers used in sugar mills or to the macerators of beetroot distilleries.

A given number of them are arranged one after another, the chief point being that it should be possible to connect them together in a such a manner as to admit the syrup into eaclr of them at the bottom, in the n-eserving vat and discharge it at the top in order to convey it into the next preserving vat at the bottom, or conversely to admit it at the top and discharge it at the bottom in order to convey it into the next preserving vat at the top.

In the following description, given mere ly by way of example, the process has been described as applied to the manufacture of preserved cherries.

Let it be assumed that there are twenty vats, and that at the moment the vat 1 is in the most advanced stage of manufacture, and the vat 20 has just been emptied. Into the lower part of the vat 1 is admitted syrup of the i'narrimuin concentration, that is to say of 39 Baum at atemperature of 50 centigrade; this syrup being constituted by saccharose, by glucose, by syrup drained off from a preserving vat which has previously finished its work, and by the syrup of weak concentration which has escaped from the vat 19 and has been concentrated in a vacuum apparatus. This syrup displaces the solution contained in the vat l, which in passing into the vat- 2, in its turn expels the liquid contained in the vat 8, and so on. This syrup therefore meets in its passage less and less preserved fruits, and arrives finally in the vat 20 which has been just filled again with fresh fruit.

On escaping rom the vat 2-0 the syrup passes to the evaporator where it is con centrated in a vacuum before being again taken into the process.

It will be seen therefore that the liquid follows a continuous and an uninter rupted cycle.

The introduction of the concentrated syrup takes place at 2; 1 is successively emptied and then filled. with fresh fruit,

and the liquid escaping'froln 20, passes through it before and so on. V

t heating de ice makes it possible to maintain in the rats a temperature preforably between 50 and 75 centigrade. v The. process just described Works by methodical diffusion, thefruits Which are in contact with solutions of gradually increasing richness in sugar give off their Water by osmosis, While the diiifusion otsugar which takes place through the cellulose part of the fruits, accumulates more and more sugar in the latter.

I claim: V

1. A process for the manufacture of pregoing to the evaporator,

served fruit by methodical diiiusion consisting in bringing a syrup rich in sugar into contact with fruit contained in a plurality of vats, restoring the syrup to its initial degree of concentration after the passage thereof through the several rats. and returning the syrup to the vets for further contact With'the fruit, thus o lurating in a closed cycle.

heating and returning it to the first vat.

Inwitness whereof I affix my signature.

PAULIBARRIELLE. 

